Last month I stayed at the Hilton Portland & Executive Tower Club, as mentioned in this fuller piece about my fuller Portland experience.

When I’m on the lecture circuit (i.e., business travel), I’m loyal to the Hilton family of hotels. My number of stays earns enough points to enjoy a fairly lengthy stay at the Tokyo Hilton when I make my visits to Japan. In Tokyo, breakfast in the Executive Lounge means miso soup, onsen tamago, natto, rice, and much more as part of a traditional Japanese breakfast. (I seem to be the only Caucasian eating all of that food, as the others are doing doughnuts, cereal, bread, etc. from the Western breakfast buffet.)

Here in the United States, Hilton is unveiling an updated breakfast menu, and I was lucky to get a sneak peek just last month at Bistro 921, one of the property’s two restaurants:

Eggs Bennie: two poached eggs and shaved ham on a savory bread pudding with hollandaise sauce (the “overnight tomato,” marinated in balsamic and herbs, was especially delicious)

About Jay

Jay Friedman is a freelance food writer and gastronaut—global explorer of things gourmet and, well, not-so-gourmet. Born and raised in New York (and missing those back-east bagels), Jay says he came to Seattle in 1999 because "there's great produce here." He’s dabbled in classes at Cornell University’s School of Hotel Administration, taken cooking classes around the world, cooked as a Vermont inn-sitter, worked as a waiter, and evolved into an omnivoracious eater.